When the holiday season rolls around, there are two drinks that divide families: eggnog and pumpkin spice lattes. But here’s the good news—you don’t have to pick a side anymore. With Pumpkin Eggnog, you get the creamy richness of classic eggnog blended with the cozy spices of pumpkin pie. It’s like autumn and Christmas decided to share a cup, and trust me, it’s the kind of recipe you’ll want to whip up long before the turkey is carved.
The best part? Making homemade pumpkin eggnog is surprisingly easy. You toss everything into a blender, chill, and it’s ready to pour into mugs or fancy glasses. That means less stress in the kitchen, more time with family, and a signature drink that’ll make you the star of Thanksgiving.
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Why Pumpkin Eggnog Belongs on Your Thanksgiving Table
Eggnog alone is already a holiday tradition, but adding pumpkin makes it a seasonal superstar. The warm spices—nutmeg, cinnamon, and pumpkin pie spice—wrap you in cozy fall flavors, while the smooth, creamy texture feels indulgent without being heavy.
Think about it: your guests are already passing around stuffing, turkey, mashed potatoes, and pie. A cold glass of pumpkin eggnog slides right into the celebration as either a before-dinner treat or a sweet nightcap. Plus, this recipe works for different lifestyles—alcoholic or alcohol-free, dairy or dairy-free, even lower-sugar versions if you’re watching calories.
Whether you’re cooking for kids, seniors, or just pumpkin-obsessed friends, this pumpkin eggnog recipe adapts easily. And unlike store-bought cartons, you control every ingredient.
Pumpkin Eggnog Recipe Snapshot
- Yield: 3 cups (about 4 servings)
- Prep Time: 5 minutes
- Chill Time: 1 hour minimum
- Total Time: 1 hour, 5 minutes
This pumpkin eggnog recipe uses a quick blender method, so there’s no whisking egg whites to stiff peaks or heating custards. Just blend, chill, and sip.
Ingredients You’ll Need for Pumpkin Eggnog
Here’s what goes into this creamy holiday drink:
- 2 large eggs – Use fresh or pasteurized for safety.
- ½ cup sugar – White sugar works best, but you can swap with maple syrup or coconut sugar.
- ½ teaspoon pumpkin pie spice – Brings the cozy fall flavor.
- 3 tablespoons pumpkin puree – Canned is convenient; homemade puree adds a rustic touch.
- ¾ cup whole milk – Creaminess starts here, but feel free to swap with oat or almond milk.
- ¾ cup heavy cream – The secret to rich texture.
- ½ cup brandy, dark rum, or a mix – Totally optional but adds warmth and depth.
- Freshly grated nutmeg – For that finishing sprinkle on top.
Pro Tips:
- Want a lighter version? Use half-and-half instead of cream, or skip the alcohol.
- For vegan pumpkin eggnog, use coconut milk, cashew cream, and a flaxseed “egg.”
- Homemade pumpkin puree is less sweet than canned—taste and adjust sugar as needed.
Step-by-Step Instructions
Making pumpkin eggnog is almost too simple:
- Blend the Eggs
Place the eggs in a blender. Run it on medium speed for one minute until foamy. - Sweeten the Mix
With the blender still running, slowly pour in the sugar. Blend for another full minute until light and frothy. - Add Pumpkin and Spices
Toss in the pumpkin puree and pumpkin pie spice. The kitchen already smells like Thanksgiving at this point. - Pour in the Dairy
Add the milk and heavy cream. Blend until everything is smooth and combined. - Finish with Spirits (Optional)
If you’re making an adult version, add rum, brandy, or both. Blend briefly to incorporate. - Chill and Serve
Transfer the mixture to a pitcher or jar, then refrigerate for at least an hour. Before serving, give it a quick whisk or stir. Top each glass with a dusting of nutmeg.
That’s it—pumpkin eggnog in less time than it takes to find the Thanksgiving carving knife.
How to Serve Pumpkin Eggnog at Thanksgiving
Pumpkin eggnog isn’t just a drink—it’s an experience. Here are a few ways to present it:
- Classic Glassware: Serve chilled in small cups or cocktail glasses with nutmeg sprinkled on top.
- Coffee Creamer Twist: Pour into hot coffee for a pumpkin-nog latte moment.
- Kid-Friendly Fun: Skip the alcohol and top with whipped cream and cinnamon sticks.
- Festive Pairings: Pair with pumpkin pie, ginger cookies, or even savory cheese platters.
Cold pumpkin eggnog feels refreshing after a heavy meal, but you can also warm it gently (don’t boil!) for a cozy fireside sip.
Nutrition Notes and Lighter Options
A traditional pumpkin eggnog recipe is rich, but here’s a quick breakdown per serving (with alcohol, using whole milk and heavy cream):
- Calories: ~280
- Fat: ~15g
- Carbs: ~22g
- Protein: ~6g
Healthier tweaks:
- Swap heavy cream for half-and-half or evaporated milk.
- Use maple syrup or honey instead of refined sugar.
- For a dairy-free pumpkin eggnog, coconut milk + oat milk works beautifully.
- Skip alcohol to make it family-friendly and lower in calories.
This way, everyone—from college students to grandparents—can raise a glass.
Make-Ahead and Storage Tips
Pumpkin eggnog is best made at least a few hours ahead, so it chills properly before serving. You can prepare it:
- 1–2 days before Thanksgiving: Keep sealed in a jar or pitcher. Shake before serving.
- Up to 5 days in the fridge: Safe if refrigerated promptly, though flavor is best within 48 hours.
- Not freezer-friendly: The dairy separates and ruins the creamy texture.
Pro tip: If making for a party, double the recipe—you’ll be surprised how fast it disappears.
FAQs
That’s normal! Commercial eggnog has thickeners like guar gum. This homemade version is lighter and creamier.
Use pasteurized eggs if you’re serving kids, pregnant women, or seniors. You can also gently heat the egg-sugar mixture to 160°F before blending with other ingredients.
Yes—use coconut milk, oat milk, cashew cream, and skip the eggs. A pinch of cornstarch or aquafaba helps with texture.
Taste and adjust. Add a splash of vanilla, extra sugar, or even maple syrup for depth.
Related recipes
If you’re already loving this pumpkin eggnog, check out these other Thanksgiving ideas
Pumpkin Eggnog
- Total Time: 5 minutes
Description
Pumpkin Eggnog combines the creamy richness of classic eggnog with the cozy spices of pumpkin pie. An easy blender recipe that chills to perfection, making it the ideal holiday drink to serve before dinner or as a sweet nightcap.
Ingredients
- 2 large eggs (fresh or pasteurized)
- 1/2 cup sugar
- 1/2 teaspoon pumpkin pie spice
- 3 tablespoons pumpkin puree
- 3/4 cup whole milk (or oat/almond milk)
- 3/4 cup heavy cream (or half-and-half)
- 1/2 cup brandy, dark rum, or mix (optional)
- Freshly grated nutmeg for garnish
Instructions
- Place the eggs in a blender and blend on medium speed for 1 minute until foamy.
- With the blender running, slowly add the sugar and blend for another minute until frothy.
- Add pumpkin puree and pumpkin pie spice, then blend until combined.
- Pour in the milk and heavy cream, blending until smooth.
- If using alcohol, add rum or brandy and blend briefly.
- Transfer mixture to a pitcher and refrigerate for at least 1 hour.
- Stir before serving and top each glass with freshly grated nutmeg.
Notes
For a lighter version, substitute half-and-half for cream or skip alcohol. To make it vegan, use coconut milk, cashew cream, and a flaxseed egg substitute.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
Final Thoughts
Thanksgiving is about food, family, and those traditions that keep us coming back to the table year after year. Adding pumpkin eggnog to your holiday spread is one of those small touches that makes everything feel warmer, cozier, and more festive.
It’s creamy, spiced just right, and versatile enough for every guest at the table. Whether you spike it with rum for adults or whip it up as a non-alcoholic treat for kids, pumpkin eggnog is a recipe you’ll want to make long after Thanksgiving.
So grab your blender, your spices, and your favorite mugs—because once you serve this, everyone will be asking for seconds.
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